Apple Cinnamon Empanadas Recipe

• 2 pkt Stouffer's harvest apples - (12 ounce ea) cooked according to package directions and chilled
• 1 pkt cream cheese - (8 ounce) softened
• 1/4 c. granulated sugar
• 1 tsp vanilla extract
• 1/2 c. granulated sugar
• 1 tsp grnd cinnamon
• 1 pkt frzn roll dough - (36 count) defrosted according to package directions
• 1/4 c. lowfat milk
• 1/3 c. butter melted

1. Lightly grease 2 baking sheets.
2. Combine cream cheese, 1/4 c. sugar and vanilla extract in medium bowl; mix till smooth.
3. Combine 1/2 c. sugar and cinnamon in small bowl.
4. Place dough for 1 roll on lightly floured surface; roll into 4-inch circle.
5. Spoon about 1 Tbsp.
6. cream cheese mix and 1 Tbsp.
7. escalloped apples onto lower half; brush edges with lowfat milk.
8. Fold dough in half; crimp edges with fork.
9. Repeat with remaining dough.
10. Brush each empanada with butter; sprinkle with cinnamon sugar.
11. Place on prepared baking sheets.
12. Set aside.
13. Preheat oven to 375 degrees.
14. Bake for 15 min or possibly till golden; serve hot.
15. This recipe yields 36 empanadas.
16. Description: "Serve these hot with vanilla ice cream and caramel sauce for a great finale to a Mexican meal.
17. Paired with steaming mugs of Carnation warm chocolate, these make a wonderful breakfast as well!"
18. Yield: 36 empanadas

apples, cream cheese, granulated sugar, vanilla, sugar, cinnamon, roll dough, milk, butter

Taken from cookeatshare.com/recipes/apple-cinnamon-empanadas-66615 (may not work)